sourdough bread | Bewitching Kitchen

Sometimes I wonder if I could live without certain foods. Rice….potatoes…. pasta? Possibly. Cheese? The thought makes me weak in the knees. Bread? That’s preposterous, NO WAY!

I love baking bread almost as much as eating it, so I had to bake bread on World Bread Day. Bakers around the world bake or buy their favorite bread and talk about it.

Please read all about it here

To celebrate this event I chose a sourdough loaf I’ve been contemplating for the longest time… “Pain de Campagne” from a recipe adapted by David, a great baker who shares his knowledge at the forum “The Fresh Loaf”

PAIN DE CAMPAGNE
(adapted from David’s post )

100 g active sourdough starter
450 g bread flour
50 g rye flour
370 g water
10 g salt
1/4 tsp instant yeast

In a large bowl, mix the sourdough starter with the water to dissolve it. Add the flours and stir to form a shaggy mass. Cover tightly and let rest at room temperature for 20 minutes.

Sprinkle the yeast over the dough and mix by folding a few times. Then sprinkle the salt over the dough and mix.

Stretch and fold the dough 20 times, rotating the bowl slightly between each fold. Cover tightly. Repeat this stretch and fold procedure 20 minutes later and, again, after another 20 minutes. Place the dough in a lightly oiled container and rest it in the fridge for 21 hours.

Take out the dough and scrape it gently onto a lightly floured work surface. Gently pat it into a rectangle. Pre-shape for a loaf by folding the near edge up just past the center of the dough and sealing it pressing with the heel of your hand. Then, bring the far edge of the dough gently just over the sealed edge and seal it again the same way.

Cover the dough with a kitchen towel and let it rest for 30-60 minutes, with the seams up. Finish shaping the bread by folding the near edge of the dough and sealing it again, then taking the far edge of the dough and bringing it towards you all the way to the work surface, sealing the seam with the heel of your hand. Gently rotate the loaf toward you 1/4 turn so the last seam formed is against the work surface and roll the loaf back and forth, to finish sealing the seam.

Place a baking stone (or baking tiles) on the middle rack of the oven and heat it to 470F. Fill a large roasting pan with hot water. Once the shaped loaf is just 1.5 times bigger (not quite doubled in size), slash the top with a single cut all the way along the bread, and place it over the tiles. Mine proofed for only 35 minutes. Empty the roasting pan, leaving the residual hot water just clinging to it, and flip it over to cover the dough. Bake covered for 30 minutes, remove the cover and bake for 10-15 minutes more, until the internal temperature reaches at least 205F.

Remove the bread to a rack and cool it for 2 hours before slicing.

ENJOY!

This bread is simply perfect. The crumb is, as my husband described it ” hearty but at the same time silky in your mouth “. David, thank you so much for a great recipe!

Let’s hope that everyone can enjoy a nice piece of bread today, World Bread Day…

Here are some photos of this loaf in the making.

The dough, after 21 hours in the fridge is airy, all bubbly… (21 hours in the fridge make this a perfect bread to bake during the work week: prepare it the day before, put it in the fridge and finish when you arrive from work the next day).

The shaped loaf …

Slashed….

After removing the cover at 30 min ….

Cooling…. (the hardest part is the waiting…. 😉

I am beyond excited about this bread for three reasons: first, it is….. it is…. (drum roll)….. my own recipe!!!! Second, I am entering it in a “Bread Contest” launched by Jackie, from Pham Fatale. I hope you will have a moment to visit her site on October 1st to see all breads and vote for your favorite. Third, I am submitting it for this week’s Yeastspotting, my third contribution to Susan’s event.

Of course, for the most part a “new recipe”, is an oxymoron, because almost all are variations on previous themes, and this bread is no exception. I played around with a basic sourdough formula that I’ve used countless times (from Hamelman’s Bread). It uses wild yeast as the sole leavening agent. I put my very own 1.5 year old starter to work (I call him Mr. Dan), together with white and spelt flour, plus caramelized onions and a small amount of goat cheese in the dough, to balance the sweetness of the onions. I can’t thank Jackie enough for this contest, that gave me a big push to create a bread recipe; I look forward to seeing all the entries.

LEVAIN BREAD WITH CARAMELIZED ONIONS
For the caramelized onions:
2 medium yellow onions, sliced very thin
large pinch of salt
1 T olive oil

For the bread:
330g bread flour
45g spelt flour
185g mature liquid starter
185g filtered water, at room temperature
1 + 1/4 tsp sea salt
85g caramelized onions, cut in small pieces
20g goat cheese, cut in small chunks

Caramelize the onions by sauteeing the slices in olive oil with the salt until they are dark golden. Sautee them slowly over low heat, stirring from time to time to prevent burning. It took me about 40 minutes. Don’t rush this process. Drain the onions of excess oil on a sieve, then cool them and cut into pieces.

Refresh your starter two to three times over the previous couple of days to make sure it’s very active. Do the last refreshment 8 hours before making the dough.

Add all the ingredients (except onions and cheese) to the bowl of an electric mixer and mix on first speed for 3 minutes. Check the hydration: if too sticky add a little more bread flour. Mix for 3 minutes more on second speed. Add the onions and cheese, and mix until incorporated. At this point, depending on the amount of moisture in your onions, you might have to correct the hydration. My dough needed almost 2 full tablespoons of flour.

Place the dough in a bowl coated with a spray of olive oil, allow it to ferment for 2.5 hours, folding the dough at 45 minutes, 1.5 hours, and 2 hours and 15 minutes. After the last folding, wait for 15-20 minutes and form a “boule”. Place it in a banetton or other recipient of your choice, and retard it in the fridge for at least 8 hours. (You can see pictures of how to fold the dough in one of my previous posts)

Remove the dough from the fridge and allow it to sit at room temperature for about 2 hours. Bake it at 430F for 45-50 minutes. A clay pot is perfect for this kind of bread. Place it in the cold oven, when the oven is ready, remove the lid (with oven mittens) and quickly dump the dough inside, make a couple of quick slashes, and close the lid. After 30 minutes, remove the cover to brown the crust. Internal temperature should be at least 200F.

Place it on a rack to cool for 2 hours before slicing. (I know this isn’t easy, but it’s essential to avoid a gummy crumb).

ENJOY!

jump for more photos and final comments